One of the most labor-intensive products the Mahjoub family produces, this spread is made by carefully drying garlic cloves and blending them with the Mahjoub's own extra virgin olive oil. Using a farmer's keen sense, part of the drying process actually takes place in the shade, depending on the intensity of the Tunisian desert heat. The resulting spread produces a sweet, rich garlic flavor that is ready to add to dressings or as a marinade for grilled meats. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes.

I thought this "sun dried" garlic would be hard little pieces of dried garlic floating in oil, but they have a creamy texture like roasted garlic. They can be mushed into a paste like roasted garlic, but they do generally hold their own shape. Between the garlic itself and the garlic infused oil, this is a powerful condiment! I really like roasted garlic with a roasted chicken, but it sees like sometimes the cloves burn during the extended roasting. This was nice to whisk right into my pan sauce. My daughter had a great idea and used a BIG scoop and mixed it with apple cider vinergar for tossing with boiled potatoes before we added mayo for potato salad. It does need an extra pinch of salt, IMHO.